We’ve got baking down to a science
Leavening acids react with sodium bicarbonate or baking soda to deliver carbon dioxide gas during the baking process. The timing of gas production and composition of the leavening acids impact the appearance, texture and volume of the bakery product. Our expansive range of options satisfies the varying leavening needs of fast, time delayed and heat activated processes as well as an ability to meet your label requirements.
Our knowledge of leavening and baking technology allow us to create unique solutions to formulate around texture challenges. We understand the impacts of formulating with calcium, sodium, aluminum or magnesium based leavening agents.
- Cereal Bars
- Protein Enrichment
- Lower Fat
- Sodium Reduction
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